I'm new to this board and I would like to say I am very impressed with what I've seen so far. This forum seems to have just what I'm looking for -- advice in every possible category of the culinary arts -- relayed by real people. That said, I have posted in the beef section because the mastery of steak(or something relatively close) is certainly on my list of cooking goals. Here's my story and questions:
I bought a nice 3 lb package of T-bone two weeks ago for an absolutely amazing price. It was two full steaks, each 1.5 lbs...so I cut each steak into two for a total of four servings. Each Saturday I pull out one of the servings (I'm through two of them so far...and want the next two to be stellar) and do my best to turn it into something edible. With the two servings I've already cooked, the results haven't quite satisfied me -- the crust on the meat is great but the inside is bloody red(It's pretty much on the brink of rare) and some parts near the bone seem almost uncooked
. Keep in mind this is an almost 2" steak...so my technique might work for a normal sized steak but a T-bone seems to need something more!
My cooking technique is the following:
-Kosher salt, freshly ground black pepper, garlic powder, and olive oil on the meat itself(of course patting it in thoroughly)
-Searing in an iron skillet on medium high with some olive oil --> 1 minute 30 seconds each side, for a total of three minutes
-After the searing, I turn it a third time(so it's back on the original side), and I stick it into a 350 degree oven(on bake, not broil) for about 5 minutes, and afterwards let it sit for another 5-10 minutes so the juices can redistribute.
This was actually what I did last Saturday...the Saturday before that I gave it even less time(seared for 1 minute on each side and 4 minutes in the oven hahaha).
I want my last two servings to be mega tasty and actually cooked! Medium is what I wish, so not as bloody a steak as I tend to get. Any tips/suggestions? Ah, and no marinades if you can help it...
I'm thinking that the oven should be more like 450, and I should leave it in there for a total of 8-9 minutes instead of 5. Also, I should maybe sear two or three minutes on each side...what do you guys think?
Thanks for your help